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Deviled Rabbit

Cut a rabbit into joints and parboil them; when they are entirely cold, score them to the bone, making the cuts about one-half inch apart. Melt over the fire three ounces of butter, mix with it a little cayenne pepper, salt and mustard, one tablespoonful of vinegar, and one teaspoonful of Worcestershire sauce; stir all this well together, rub each piece of rabbit with it, rubbing it thoroughly into the scoring, and broil them on a hot gridiron over a clear, brisk fire, turning the pieces as soon as they commence to drip. When they are brown pile them on a hot dish, melt some butter, and pour it over. Allow them to lie in this for three or four minutes, turning them often. If any of the mixture is left pour it over, and serve.

Fillets of Rabbit, Valencienne Style Skin the rabbits, cut the fillets from the bones, and if large cut each fillet into halves, trim them to the shape of a small cutlet, beat them, place them in a well-buttered sautepan, squeeze the juice of a lemon over, sprinkle them over with pepper and salt, and stand them over a moderate fire, turning them when cooked on one side, and finishing the other. The fillets should not be browned. When quite firm arrange them in a circle on a hot dish. Pour a little more than one pint of sauce into the sautepan, with one breakfast cupful of white stock, stir it over the fire, and reduce it until it adheres to the back of a spoon; then stir in one-half teacupful of cream, and a small quantity of lemon juice, and season to taste with salt and pepper. Pour the sauce over the fillets, and serve.